Ruth's Chris

[CosmicCowboy]

I am. In fact I am more interested in pork than beef ribs

What do you cook on?

[Drachen]

What do you cook on?

This isn't mine, but I believe it is the same model.

[CosmicCowboy]

Heres my basic recipe...it's a two (or three) step process...

All ribs cook differently. There is no guaranteed "3 hours at X temperature" recipe.

First buy good meaty ribs whether you do spare ribs or babybacks. Sometimes you will see them on what seems like a great sale but you will find that they trimmed the loins so close (on baby backs especially) that there is hardly any meat on them. It's too much work to use ty ribs.

I usually work in the big aluminum disposable steam table pans.First step is to get the ribs out of the pack and pat them dry. If I'm feeling industrious I will pull the membrane on the back but I cook them so low and slow the membrane pretty well dissolves anyway.

I will build a big fire in my smoker and let it be warming up while I prep ribs.

Next step is to slather the rib racks in worcestershire sauce and then add a y brown sugar BBQ rub to make a paste that covers the ribs on both sides.

When my smoker stabilizes at 210F I will put them on and not even lift the lid for 4 hours, just adding enough wood in the firebox to hold 210.

After 4 hours if the meat is still stuck tight to the bone and hasn't "pulled back" any I will stack the ribs on top of each other and wrap in foil tightly and put them back on for another hour.

After that hour I will check to see if they are starting to loosen on the bone. If they have, I will unwrap them and put them back on the pit to smoke more, but not add any more wood and let the fire gradually die down. If they haven't then it's back it he foil until they do.

They are ready to eat right now and I will usually pull a rack now for the weenies that don't like y food. The rest of the ribs I will take to the next level. For the next step you will need a super hot steak grill. I use mesquite and let it burn down to blazing coals but you can also use charcoal or a really hot gas grill.

I cut the remaining racks of ribs into three rib pieces. I make a coating of 1/2 y red mop sauce and 1/2 honey. I normally just use a medium hot mop sauce but you can make this as y as you want. You can even use the blazing wing sauces, just make sure you mix half and half with honey. If you don't have a mop sauce you can take your favorite BBQ sauce and add apple cider vinegar to thin it down.

Now, coat those riblets with the sauce and using tongs put them on the grill over a HOT fire. Don't put too many on at one time because you will keep flipping and looking and taking them off as they are done...the goal is to get a dry caramelized crust, not a burnt one. Stack them on a warm platter and serve immediately after caramelizing. They are freaking amazing. the bite goes from sweet to y and then that low smokey undertone just wraps everything together. They should pull off the bone easily when you bite into them leaving a slick bone or you did it wrong.

[lebomb]

With my ribs, I use a dry rub of various es.........place them in the fridge overnight. Next day, I prep the grill/smoker. Put the ribs to the opposite side of the firebox, boneside down and let them smoke for 2-3 hours and the meat pulls back from the bone like Cosmic said.

There are never any leftovers.

[CosmicCowboy]

With my ribs, I use a dry rub of various es.........place them in the fridge overnight. Next day, I prep the grill/smoker. Put the ribs to the opposite side of the firebox, boneside down and let them smoke for 2-3 hours and the meat pulls back from the bone like Cosmic said.

There are never any leftovers.

Yeah, cookin em hot is another way but having done both (I've cooked thousands of racks of ribs at the SA Rodeo cookin them hot) I much prefer the results from low and slow.